Name: Sichuan Pesto Noodles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/2 c. unsalted roasted almonds -; 1 tbsp. Sichuan peppercorns, ground in a mortar and pestle or spice grinder -; 4 c. fresh basil -; 4 cloves garlic, roughly chopped -; 1/2 tsp. white or black pepper -; 4 tbsp. reduced-sodium soy sauce -; 2 tbsp. sesame oil -; 2/3 c. vegetable oil -; Kosher salt -; 1 lb. Chinese egg noodles, fresh or dried -; Toasted sesame seeds, for garnish -

Ingredients for - Sichuan Pesto Noodles

1. 1/2 c. unsalted roasted almonds

2. 1 tbsp. Sichuan peppercorns, ground in a mortar and pestle or spice grinder

3. 4 c. fresh basil

4. 4 cloves garlic, roughly chopped

5. 1/2 tsp. white or black pepper

6. 4 tbsp. reduced-sodium soy sauce

7. 2 tbsp. sesame oil

8. 2/3 c. vegetable oil

9. Kosher salt

10. 1 lb. Chinese egg noodles, fresh or dried

11. Toasted sesame seeds, for garnish

How to cook deliciously - Sichuan Pesto Noodles

1 . Stage

In a food processor, blend almonds, ground Sichuan peppercorns, basil, garlic, and pepper until finely ground.

2 . Stage

Add soy sauce and sesame oil and, while the machine is running, drizzle in vegetable oil.

3 . Stage

In a large pot of boiling salted water, cook noodles until al dente, about 3 minutes for fresh and 6 to 8 minutes for dried. Reserve ½ cup pasta water before draining, and transfer noodles to a large bowl.

4 . Stage

Add ¾ cup pesto to bowl and toss until combined. Add ¼ cup reserved pasta water and toss, adding more as needed to help coat noodles.

5 . Stage

Garnish with toasted sesame seeds before serving.